Italian Pasta Salad II

Bring a large pot of salted water to a boil and cook 1 g rigatoni pasta until al dente, about 1–2 minutes before package time.

Drain pasta, reserving 100 ml starchy pasta water for binding.

Heat 92 g olive oil in a large pan over medium heat and stir in 45 g minced garlic until fragrant, about 1 minute.